Chemical and Microbial Measurements of Fermented Camel Milk "Gariss" from Transhumance and Nomadic Herds in Sudan

This paper had been presented for promotion at the university of Khartoum. To get the full text please contact the other at Ibtisammohamed@hotmail.comThe present study was conducted to assess the chemical composition and microbial contents of Gariss (fermented camels milk), collected from nomadic and transhumance herders. The results indicated differences in mean levels of total solids, ash and protein content for Gariss samples collected from both herders. Moreover significant variations (P< 0.01) between nomadic and transhumance Gariss were found in fat %, pH and lactic acid % of Gariss samples. The microbial content revealed low levels for log total bacterial count, log yeast count and log Streptococcus spp. count and higher log Lactobacillus spp. count in transhumance Gariss compared to nomadic Gariss samples. Streptococcus lactis, Str. lactis sub spp diacetylactis, Lactobacillus planturum, Lact. brevis, Lact. casei, Lact. leichmanii, Lact. acidophilus and Lact. fermentum were identified using conventional methods. The present study recommended further reaserch on identification and molecular characterization on the isolates from milk of camel and its products